Recipes
Hojicha Egg Tart
Hojicha Egg Tart
Recipe Details
Hojicha and matcha are equally popular among us now! It is easy and convenient to bake egg tarts with muffin tin. Hojicha custard in buttery puff pastry is simply irresistible!
Ingredients
General Ingredients
Tools
Step by Step Instructions
Step 1
Preheat the oven to 230°C. Coat the muffin tray with some cooking spray.
Step 2
Mix together egg yolks, condensed milk and vanilla extract. Set aside.
Step 3
In a pot, add milk, whipping cream, caster sugar, flour and hojicha powder and cook under medium low heat. Keep stirring. Bring it to a simmer and cook until thicken. Remove from the heat and keep stirring until smooth.
Step 4
Slowly add the yolk mixture and mix well. Refrigerate for 2 hours.
Step 5
Roll each pastry tightly, from the short side, into a log and cut the log into
Step 6
Refrigerate for 30 minutes or until set. 7. Fill the muffin tins with batter until 80% full. Bake for 12-15 minutes or until golden brown. Cool for 5 minutes and ready to serve.
Step 7
Fill the muffin tins with batter until 80% full. Bake for 12-15 minutes or until golden brown. Cool for 5 minutes and ready to serve.
Ingredients
General Ingredients
Tools
Hojicha and matcha are equally popular among us now! It is easy and convenient to bake egg tarts with muffin tin. Hojicha custard in buttery puff pastry is simply irresistible!
Step by Step Instructions
Step 1
Preheat the oven to 230°C. Coat the muffin tray with some cooking spray.
Step 2
Mix together egg yolks, condensed milk and vanilla extract. Set aside.
Step 3
In a pot, add milk, whipping cream, caster sugar, flour and hojicha powder and cook under medium low heat. Keep stirring. Bring it to a simmer and cook until thicken. Remove from the heat and keep stirring until smooth.
Step 4
Slowly add the yolk mixture and mix well. Refrigerate for 2 hours.
Step 5
Roll each pastry tightly, from the short side, into a log and cut the log into
Step 6
Refrigerate for 30 minutes or until set. 7. Fill the muffin tins with batter until 80% full. Bake for 12-15 minutes or until golden brown. Cool for 5 minutes and ready to serve.
Step 7
Fill the muffin tins with batter until 80% full. Bake for 12-15 minutes or until golden brown. Cool for 5 minutes and ready to serve.